Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)

Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.

Stärke - Bestimmung des Feuchtegehaltes - Wärmeschrankverfahren (ISO 1666:1996)

Diese Internationale Norm legt ein Verfahren zur Bestimmung des Feuchtegehaltes von Stärke fest. Die Bestimmung erfolgt mit Hilfe des Wärmeschrank-Verfahrens bei 130°C und Atmosphärendruck. Das Verfahren ist bei nativen Stärken und modifizierten Stärken in trockener Form anwendbar. In Sonderfällen, z.B. wenn die Stärke Stoffe enthält, die bei 130°C instabil sind, ist das Verfahren nicht anwendbar.

Amidon et fécule - Détermination de l'humidité - Méthodes par séchage a l'étuve (ISO 1666:1996)

La présente Norme internationale prescrit une méthode pour la détermination de l'humidité de l'amidon et de la fécule, par séchage à l'étuve à 130 °C, à pression atmosphérique. La méthode est applicable aux amidons et fécules natifs ou modifiés, sous forme sèche. Dans des cas particuliers, par exemple si l'amidon ou la fécule à analyser contient des substances instables à 130 °C, la méthode n'est pas applicable.

Škrob - Določevanje vlage - Metode sušenja v sušilni peči (ISO 1666:1996)

General Information

Status
Published
Publication Date
31-Oct-1998
ICS
67.180.20 - Starch and derived products
Technical Committee
KŽP - Agricultural food products
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
01-Nov-1998
Due Date
01-Nov-1998
Completion Date
01-Nov-1998
Ref Project
EN ISO 1666:1997 - Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)

Overview

SIST EN ISO 1666:1998 is an internationally recognized standard developed by CEN and ISO for determining the moisture content in starch. This standard specifies an oven-drying method conducted at 130°C under atmospheric pressure, designed for both native and modified starches in dry form. Accurate moisture measurement in starch is critical as it affects the quality, stability, and processing characteristics of starch and starch-based products.

The standard replaces the earlier edition from 1973 and provides a clear, reproducible laboratory procedure, enabling industries to reliably assess starch moisture content using precise analytical balance equipment and controlled drying conditions.

Key Topics

  • Scope and Applicability:
    The method applies to native or modified starch powders but is not suitable for starch containing substances unstable at 130°C.

  • Definition of Moisture Content:
    Moisture content is defined as the percentage loss in mass when starch is dried under the specified conditions.

  • Test Principle:
    Dehydration is performed by drying the starch sample in an electrically heated oven at 130°C–133°C for 90 minutes under normal atmospheric pressure.

  • Required Apparatus:

    • Analytical balance (accuracy 0.001 g)
    • Metal drying dish with tight-fitting lid (e.g., aluminum)
    • Constant-temperature oven with air circulation and temperature control
    • Desiccator with drying agent to cool samples post drying

  • Test Procedure:

    1. Weigh the dish and lid empty.
    2. Add a 5 g test sample evenly distributed to a thickness ≤ 0.3 g/cm².
    3. Weigh the dish, lid, and sample immediately.
    4. Dry the sample in the preheated oven for 1 hour 30 minutes.
    5. Cool in a desiccator for 30–45 minutes and weigh again.
    6. Perform at least two determinations for accuracy.

  • Calculation of Moisture Content:
    Moisture (%) = ((mass before drying - mass after drying) / (mass before drying - mass of empty dish)) × 100

  • Precision and Repeatability:
    The standard provides repeatability and reproducibility limits from interlaboratory studies, ensuring consistent results across various starch types like wheat, maize, pea, and potato starches.

  • Test Report Requirements:
    The report must include method details, moisture content results, repeatability checks, any deviations or incidents during the test, and complete sample identification.

Applications

SIST EN ISO 1666:1998 is essential for:

  • Quality Control:
    Producers of starch and starch-based products use this standard to monitor moisture levels, which influence product shelf life and performance in food, pharmaceutical, and industrial applications.

  • Regulatory Compliance:
    Ensures adherence to international moisture content specifications for starch purity and safety.

  • Research and Development:
    Facilitates standardized moisture measurement in developing new starch modifications and applications.

  • Import and Export:
    Provides a common testing method accepted globally, simplifying trade certification and reducing inspection discrepancies.

Related Standards

  • ISO/TC 93 – Starch and Derived Products Committee:
    Develops further standards related to starch quality and testing.

  • ISO moisture determination methods:
    Various standards addressing moisture content in different food and agricultural products.

  • CEN standards on Food Analysis:
    Complementary European standards related to testing methodologies in food processing.

Keywords: starch moisture content, oven-drying method, EN ISO 1666, starch quality control, moisture determination, native starch, modified starch, laboratory testing, analytical balance, food standards, starch testing methods

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SIST EN ISO 1666:1998

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Frequently Asked Questions

SIST EN ISO 1666:1998 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)". This standard covers: Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.

Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.

SIST EN ISO 1666:1998 is classified under the following ICS (International Classification for Standards) categories: 67.180.20 - Starch and derived products. The ICS classification helps identify the subject area and facilitates finding related standards.

You can purchase SIST EN ISO 1666:1998 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of SIST standards.

Standards Content (Sample)


2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stärke - Bestimmung des Feuchtegehaltes - Wärmeschrankverfahren (ISO 1666:1996)Amidon et fécule - Détermination de l'humidité - Méthodes par séchage a l'étuve (ISO 1666:1996)Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)67.180.20Škrob in izdelki iz njegaStarch and derived productsICS:Ta slovenski standard je istoveten z:EN ISO 1666:1997SIST EN ISO 1666:1998en01-november-1998SIST EN ISO 1666:1998SLOVENSKI
STANDARD
INTERNATIONAL STANDARD Second edition 1996-11-15 Starch - Determination of moisture content - Oven-drying method Amidon et f&u/e a /‘&uve - Ddtermination de I’humiditG - M&hode par skhage Reference number IS0 1666:1996(E) SIST EN ISO 1666:1998

IS0 1666:1996(E) Foreword IS0 (the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. IS0 collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard IS0 1666 was prepared by Technical Committee lSO/TC 93, Starch (including derivatives and by-products). This second edition cancels and replaces the first edition (IS0 1666:1973), which has been technically revised. Annex A of this International Standard is for information only. 0 IS0 1996 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organization Case Postale 56 l CH-121 for Standardization 1 Geneve 20 l Switzerland Printed in Switzerland SIST EN ISO 1666:1998

INTERNATIONAL STANDARD @ IS0 IS0 1666:1996(E) Starch - Determination of moisture content - Oven-drying method 1 Scope This International Standard specifies a method for the determination of the moisture content of starch using oven- drying at 130 OC under atmospheric pressure. The method is applicable to native or modified starch in the dry form. In special circumstances, for example if the starch contains substances which are unstable at 130 OC, the method is not applicable. 2 Definition For the purposes of this International Standard, the following definition applies. 2.1 moisture content of starch: Loss in mass of the material under the test conditions specified in this International Standard, expressed as a percentage by mass. 3 Principle Dehydration of the test portion in an electrically heated drying oven at 130 OC to 133 OC, under atmospheric pressure, for a period of 1 h 30 min. 4 Apparatus Usual laboratory apparatus and, in particular, the following. 4.1 Analytical balance, capable of weighing to the nearest 0,001 g. 4.2 Dish, made of a metal unaffected by starch under the test conditions (e.g. aluminium), with a suitable tight- fitting lid, the effective surface being such that the test portion when evenly distributed has a thickness corresponding to not more than 0,3 g/cm*. Suitable dimensions are 55 mm to 65 mm diameter, 15 mm to 30 mm height and 0,5 mm wall thickness. 1 SIST EN ISO 1666:1998

IS0 1666:1996(E) @ IS0 4.3 Constant-temperature oven, electrically heated, with suitable air circulation, controlled in such a way that the temperature of the air surrounding the test portions and of the shelves carrying the test portions is within the range 130 OC to 133 OC under normal conditions. The heat capacity shall be such that, when the oven is initially adjusted to 131 OC, it can regain this temperature in less than 30 min after insertion of the maximum number of test portions that can be dried simultaneously. 4.4 Desiccator, provided with a thick perforated metal plate for rapid cooling of the d
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